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June 30, 2017

Grilled Tropical Fruit Salad with Almond Ricotta Sauce

You’ve grilled for dinner, why not keep the heat cracked up just a few more minutes to cook dessert. This grilled tropical fruit salad will satisfy any sweet tooth without the added fat and calories that a trip to the local ice cream shop might entail. Compared with 2 scoops of Ben & Jerry’s Chocolate Chip Cookie Dough Ice Cream this recipe saves a whopping 346 calories, 28g fat, 21g carbohydrates, and 16g sugar (majority of the sugar in the recipe is natural fruit sugar, not added sugar found in the ice cream).

Prep time: 10 Minutes

Cook time: 8-10 Minutes

Makes: 4 servings


1/2 cup non-fat vanilla Greek yogurt

1/4 cup fat-free ricotta cheese 

2 tablespoons packed brown sugar

1/4 teaspoon almond extract

8 “planks” cut from 1 fresh pineapple, peeled and cored

2 bananas, unpeeled, cut crosswise and then lengthwise into 4 “planks” each

fresh berries and/or flaked coconut, optional


  1. Combine yogurt, ricotta, brown sugar and almond extract in a small bowl, stirring well. Cover and chill in the refrigerator until serving.
  2. Clean your grill if needed. Oil the grates (preferably using a canola-soaked, wadded paper towel). 
  3. Preheat grill on medium to medium-high.
  4. Lay pineapple crosswise on grates and close the lid. Turn pineapple occasionally to develop grill marks on all sides, which should take about 8-10 minutes.
  5. In the last few minutes of grilling, add unpeeled bananas to the grill, peel side up and crosswise on grates. Grill bananas skin side up (or cut side down) just until gently warmed with sear marks. We recommend that you don’t grill them so long that they begin to get hot and mushy, but that is strictly personal preference.
  6. Remove fruit from grill, and serve with chilled almond-ricotta sauce and fresh berries and/or coconut (optional).

Nutrition Information Per Serving (2 pineapple planks, 1 banana plank, and a drizzle of yogurt sauce) 

Calories: 194cal, Fat: 0g, Protein: 6g, Carbohydrates: 45g, Sugar: 34g, Fiber: 4g, Sodium: 54mg

Adapted from:

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